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Nov 7, 2006 11:16 PM

ISO quick weeknight recipe for konyaku noodles

I've noticed small packages of these noodles at the local asian grocery stores, and was wondering how folks are preparing this stuff. So far, I've boiled them and tossed in XO sauce, or used them w/ chicken broth in an asian themed noodle soup with various toppings/garnishes. But I'm looking for more interesting ways to incorporate this into weekday meals (low calorie sounds healthy).

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  1. These are often known as Shirataki noodles. I usually make a noodle stir fry with broccoli, red pepper and tofu or whatever combo of vegetables I have around. Shittake mushrooms would be an excellent addition. I prefer them in Asian-flavored dishes even though some "diet" recipes use them in fettucini alfredo and the like.
    The website often has recipes for them -- here's their tuna noodle casserole.
    (My friend and I call these "flesh-eating noodles" because they're so low calorie that you'll virtually burn calories just by chewing them!)

    1. In Japan Konnyaku is also referred to as Devil's tongue. I don't know why, but as a child I always thought it was because it was like a tongue scraping out your insides due to it's high fiber content.